Baked Salmon in Foil with Asparagus

Tender, flaky salmon and crisp-tender asparagus baked together with lemon, garlic, and olive oil. It’s an easy, healthy dinner that takes about 30 minutes from start to finish.

Ingredients

4 salmon fillets, about 6 oz (170 g) each

1 lb (450 g) asparagus, trimmed

2 tbsp olive oil

1 lemon, sliced into rounds

3 cloves garlic, minced

1 tsp salt

½ tsp black pepper

Fresh dill or parsley, optional

Paprika, optional

Instructions

Preheat the oven to 400°F (200°C).

Prepare the salmon: Pat the salmon fillets dry with paper towels. Trim the woody ends from the asparagus.

Prepare the foil: Cut 4 large pieces of aluminum foil. Place a portion of asparagus in the center of each piece.

Add the salmon: Place one salmon fillet over each bed of asparagus.

Season: Drizzle the salmon and asparagus with olive oil. Add minced garlic, salt, black pepper, and optional dill, parsley, or paprika. Squeeze some lemon juice over each fillet and place lemon slices on top.

Seal the packets: Fold the foil over the salmon and asparagus and tightly crimp the edges to create sealed packets.

Bake: Place the packets on a baking sheet and bake for 20–25 minutes, depending on the thickness of the salmon.

Check for doneness: Carefully open one packet. The salmon should be opaque and flake easily with a fork.

Serve: Carefully transfer the salmon and asparagus to plates. Spoon the lemon-garlic juices from the foil over the top and garnish with fresh herbs.

Tips

Use salmon fillets of similar thickness so they cook evenly.

Start checking around 20 minutes to avoid overcooking the salmon.

For extra richness, add a small pat of butter before sealing each packet.

Leftovers can be refrigerated in an airtight container for up to 3 days.

Prep: 10 minutes | Cook: 20 minutes | Total: 30 minutes | Serves: 4